Chop all veggies and set aside separately (garlic, onion, celery, carrots, and zucchini).
Heat oil in a large stock pot over medium-low heat. Add onion and garlic; sauté for 4 to 5 minutes, then add celery and carrots and sauté for 1 to 2 minutes more.
Add chicken broth, water, and tomato sauce; bring to boil, stirring frequently. Add red wine at this point if using. Drain and rinse beans.
Reduce heat to low. Add kidney beans, green beans, spinach, zucchini, oregano, basil, salt, and pepper. Simmer for a minimum of 30 to 40 minutes (the longer the better!).
Meanwhile, fill a medium saucepan with water and bring to a boil. Add pasta and cook until al dente; drain, then add to soup.
Top individual servings with Parmesan cheese.
Serve with grapes on the side.